Two Dads Cook

We're just two dads with a son and a love for food.

Radicchio Slaw

Summer is officially here and that means we’ve been firing up the grill on the weekends … and most weeknights, too. On these late summer evenings, we want to maximize our time outside with Owen and neither of us wants to waste a lot of time indoors in the kitchen. Which is why this quick slaw is an easy choice: the bitterness of the radicchio is nicely balanced by the honey-sweet dressing, and it all comes together in just a few minutes.

Method:

1/4 head green cabbage, cored and thinly sliced

1/2 head radicchio, cored and thinly sliced

1/2 red onion, peeled and thinly sliced

1 carrot, peeled and cut into matchsticks

handful flat leaf parsley, roughly chopped

coarse salt

freshly ground black pepper

For the dressing:

3 tbl. cider vinegar

3 tbl. honey

coarse salt

freshly ground black pepper

1/4 c. extra virgin olive oil

In a small sauce pan over medium heat, bring the vinegar and honey to a boil. Remove from the heat, whisk gently, and add a bit of salt and pepper. Let cool slightly. Slowly whisk in the olive oil and adjust the seasonings.

In a serving bowl, gently toss the cabbage, radicchio, red onion, carrot and parsley. Dress and toss the slaw. Add a nice three-finger pinch of coarse salt and some freshly ground black pepper, to taste.

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